Pasta Salad
If you're looking for the perfect dish to bring to a BBQ, cookout, picnic, or potluck, this Pasta Salad is always a crowd-pleaser. It combines classic Italian flavors with crisp cucumber, juicy cherry tomatoes, Kalamata olives, creamy bocconcini, and plenty of fresh herbs. It's tossed in a bright homemade vinaigrette that keeps every bite fresh and flavorful.
Equipment
- Saucepan
- Mixing bowls
- Measuring Spoons
- Measuring Cups
- Whisk
- Serving Bowl
Ingredients
- 1 lb Bow tie pasta (450g)
- 2 cups Cucumbers diced
- 1 cup Celery diced
- 2 cups Halved cherry tomatoes
- ½ cup pitted Kalamata olives whole or chopped
- 7 oz bocconcini (200g)
- ½ cup basil leaves thinly sliced and loosely packed
- ½ cup flat leaf parsley chopped and loosely packed
Dressing
- 6 tablespoon extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoon lemon juice
- 3 tablespoon water
- 2 teaspoon dijon mustard
- 1 teaspoon sugar
- 2 clove garlic finely minced
- 2 teaspoon Italian Seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Bring a large pot of generously salted water to the boil. The water should taste lightly salty.
- Add pasta to the boiling water. Continue boiling until the pasta is about two minutes past al dente. Prepare the dressing while the pasta boils. (1 lb Bow tie pasta)
- Drain into a colander.
- While the pasta is boiling, make the vinaigrette dressing. Add all the ingredients to a bowl. (6 tbsp extra virgin olive oil, ¼ cup apple cider vinegar, 3 tbsp lemon juice, 3 tbsp water, 2 tsp dijon mustard, 1 tsp sugar, 2 clove garlic finely minced, 2 tsp Italian Seasoning, ½ tsp ground black pepper, ½ tsp salt)
- Whisk vigorously together to form an emulsion.
- Pour half the dressing onto the warm pasta and stir together. Let the pasta cool at room temperature for about 20 minutes with intermittent stirring.
- Add all the chopped ingredients to the pasta and the rest of the dressing. Stir together and it's ready to serve and enjoy. (2 cups Cucumbers, 1 cup Celery, 2 cups Halved cherry tomatoes, ½ cup pitted Kalamata olives , 7 oz bocconcini, ½ cup basil leaves thinly sliced and loosely packed, ½ cup flat leaf parsley)
Notes
- It is better to overcook the pasta then to stop at al dente. As pasta cools it firms up. It is nicer to have a softer bite than hard pieces of pasta in your mouth. That said, you don't want the pasta to be mushy. It's a fine balance - usually 2 min past al dente is good.
- This Italian pasta salad can be stored covered in the fridge for up to 3-4 days. Best served at or near room temperature. I do not recommend freezing it.
- If making ahead I recommend saving a bit of the dressing to add just before serving. The flavors do get absorbed as the salad sits in the fridge and a little fresh dressing livens it back up. Also, I recommend adding the fresh herbs just before serving so they stay fresh looking.